Bacalhau is Portuguese for dry, salted cod, and is referred to as Bacalao in Spain or Bacala in Italy. Today we take a look at it from a Portuguese perspective. Historically, Bacalhau was the staple for these three predominately Catholic countries during Lent, when meat was considered a forbidden food. And although the recipes have diversified and evolved, bacalhau can still be found on the dinner table of Portuguese, Spanish and Italian families in all its glorious forms today.
Although the fiercely independent Basques, from the northern region of Spain called Pais Vasco, lay claim to first curing cod, the Vikings had traveled to the Newfoundland in the 12th century and were said to have hung it in the brutal winter air until it lost four-fifths of its weight becoming durable as plywood. The obvious lack of refrigeration at the time warranted the drying and salting of meat and fish but this technique was also an ancient way of preserving nutrients in the codfish, whereby making it more palatable. Nicknamed fiel amigo, or faithful friend, the cod has remained an integral part of Portuguese cuisine for centuries.
Cod is a very strong-flavored fish, only intensified by the curing process. But despite its strong flavor, there are a considerable amount of Portuguese who enjoy this traditional dish considering there are 1,001 different ways of preparing it!You can boil it, fry it, stew it, grill it, roast it, make it into meatballs or mash it into a pulp!
If you visit Portugal, I suggest the following 4 Portuguese Salt Cod dishes, both because they’re easy to find on any Portuguese menu, and because I find them to be the tastiest:
Bacalhau à Brás: This Bacalhau dish is by far my favorite, and the one I first enjoyed when first stepping upon Portuguese soil. The codfish is cooked up in a “fried rice” style with strips of potato, onion and scrambled egg and garnished with some delicious jumbo Portuguese black olives. The flavor is sumptuous and far from overpowering.
Bacalhau à Gomes de Sá: This dish uses virtually the same ingredients as Bacalhau à Brás, but the fish is soaked in milk beforehand and roasted in the oven as a casserole with diced potato and hard-boiled egg. A little on the lighter side in flavor but still tasty and healthier!
Bacalhau com Natas: “Bacalhau with Cream” Literally a potato gratin of Bacalhau made with both cream and béchamel. So if you’re a potato gratin lover, you may like this stronger flavored seafood version, which sometimes includes whole shrimp. Heartwarming and rich.
Pasteis de Bacalhau:While this isn’t the easiest of Portuguese recipes, and does take some time and effort, the crispy crunch of that outer crust to get to the salty smooth potato and cod inside is worth it. Especially if served with a tall glass of frosty Portuguese cerveja or chilled vinho verde on a hot summer’s day!
In the end, although I want to suggest that everyone try the traditional Portuguese bacalhau, I can’t help but ask you to remain cautious, as the codfish, due to overfishing, has decreased in numbers by massive amounts. Today, it’s estimated that offshore cod stocks are at one percent of what they were in 1977. If we are to preserve the Portuguese heritage, I can only ask that you do a bit of research beforehand to find the best place to enjoy this delectable dish. Then savor the myriad of other dishes Portuguese has to offer beyond Bacalhau; thereby allowing everyone to enjoy the same experience well into the future! If you’re keen to explore a wide variety of savory seafood and fish flavors that Portugal has to offer, whether that be an Algarve Oyster Tour, Wine tour in Sesimbraor a private Lisbon FoodTour(to name a few), let us know! There’s no shortage of memorable dishes to experience!
Editors note: If you want to learn more about Bacalhau’s history DO NOT MISS the book Cod: A Biography of the Fish That Changed the World by Mark Kurlansky one of our favorites.
FAQs
Bacalhau is codfish that has been salted and dried in the sun. This ancient preservation method allows the cod to be stored indefinitely at ambient temperatures, without the worry of bacteria or mold growing on the highly saline dried codfish.
Why is bacalhau so popular in Portugal? ›
Bacalhau is Portuguese for dry, salted cod, and is referred to as Bacalao in Spain or Bacala in Italy. Today we take a look at it from a Portuguese perspective. Historically, Bacalhau was the staple for these three predominately Catholic countries during Lent, when meat was considered a forbidden food.
What does bacalhau mean in Portuguese? ›
Bacalhau (Portuguese: [bɐkɐˈʎaw]) is the Portuguese word for cod and—in a culinary context—dried and salted cod.
What is Portugal most famous fish? ›
In fact, sardines are one of the national icons of Portugal, and there are stores, souvenirs, and even festivals dedicated to this small but mighty fish. Simply translated to grilled sardines, these succulent snacks are especially popular during events and festivals.
Why do the Portuguese eat so much cod? ›
The consumption of salted cod quickly spread throughout Portugal due to its low cost and easy transportation. At the turn of the 15th century, the Portuguese became pioneers in setting up large ships for cod fishing.
What is the national fish of Portugal? ›
The religious practices widely spread in Portugal were decisive in the process that established codfish as the greatest symbol of Portuguese culture.
What is Portugal's national dish? ›
Bacalhau
The national dish of Portugal, bacalhau is dried and salted codfish, which is usually soaked in milk or water before cooking. The Portuguese have been eating bacalhau since the 16th century when their fishing boats brought it back from Newfoundland.
What is the national dish of bacalhau? ›
Bacalhau (salted codfish) is the most popular base commodity in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year. Bacalhau is so ingrained in the Portuguese national psyche that the dish is served as the main celebration meal at Christmas.
Who invented baccalà? ›
Baccalà mantecato was created during the 18th century in Venice. However, the use of salt cod to Venetian cuisine was first introduced in the 15th century by Pietro Querini was shipwrecked on the Norwegian island of Røst. Querini and his crew learned how to salt cod from local fisherman.
What fish is the symbol of Portugal? ›
If we had to choose just one symbol to represent Portugal, there is an excellent chance that the Sardine would be it. This little fish has become a traditional, and emblematic symbol of Portuguese cuisine and culture.
The pink dentex (Dentex gibbosus) is a saltwater fish distributed from Portugal to Angola, Canary Islands and the warmer areas of the Mediterranean Sea such as southern Spain and the Gibraltar Strait area, Morocco, southern Italy, Tunisia and Algeria. They have very strong teeth to feed on fish, squid and mollusca.
What is the cheapest fish in Portugal? ›
Sardinha * Sardine is the cheapest and strongest flavored fish found in Portugal and most associated fish in Portuguese culture.
What do Portuguese eat everyday? ›
Portuguese dishes include meats (pork, beef, poultry mainly also game and others), seafood (fish, crustaceans such as lobster, crab, shrimps, prawns, octopus, and molluscs such as scallops, clams and barnacles), vegetables and legumes and desserts (cakes being the most numerous).
What is the national animal of Portugal? ›
Portugal's national animal is the Iberian wolf, while its national bird is a Rooster of Barcelos (based on a Portuguese legend). In addition, the Portuguese national flower is lavender, the national trees are the olive tree and cork oak, and the national sport is association football (soccer).
Why do Portuguese eat so many eggs? ›
Hence, meat was a commodity reserved for the aristocracy and various shortages throughout the years pushed the masses to often rely on eggs to supplement or become their sole source of protein.
What is the significance of sardines in Portugal? ›
Given its strong history related to the oceanic identity of the country, the symbol of Sardine got stronger throughout the 20th century, representing national identity and resilience. Associated with simplicity, authenticity, and the country's coastal heritage, the Sardine has also now started to feature in artwork.
What are 3 popular foods in Portugal? ›
Here are our must-try Portuguese foods and drinks to sample on your trip to Portugal.
- Cataplana de Marisco. A trip to Portugal wouldn't be complete without ordering a mouth-watering portion of Cataplana de Marisco. ...
- Grilled Sardines. ...
- Piri Piri Chicken. ...
- Port. ...
- Pastéis de Nata. ...
- Feeling hungry now?
Bacalao is a Spanish term for dried, salted cod but also refers to a flavorful, slightly spicy stew with tomatoes, roast peppers, potatoes, and olives.
